Mexican Chicken Casserole
User Reviews
5.0
6 reviews
Excellent
Mexican Chicken Casserole
Report
This delicious Mexican chicken casserole is a hearty recipe that combines shredded chicken, rice, beans, corn, diced tomatoes everyday spices all baked to cheesy perfection. It's an easy, one-dish meal that has become one of my family's favorite recipes.
Share:
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper seeded and diced
- 1 medium onion finely diced
- 2 cloves garlic minced
- 2 cups cooked chicken shredded, approx. 1 pound raw
- 15.5 ounces black beans rinsed and drained, 1 can
- 15.5 ounces corn drained, 1 can
- 15 ounces fire roasted diced tomatoes 1 can
- 10.5 ounces cream of chicken soup 1 can
- 1 cup cooked rice
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon pepper
- 2 cups Monterey jack cheese shredded, divided
- Any favorite taco toppings: cilantro avocado, sour cream diced tomatoes tortilla chips, etc.
Add to Shopping List
Instructions
- Boil or bake chicken breast at 350° F for 30 minutes or until no longer pink. Then shred after cooking.
- Cook rice per package directions while cooking chicken.
- Preheat oven to 350° F and spray a 9x9" or 9x13" baking dish with non-stick cooking spray.
- In a dutch oven or large pot, add the olive oil, diced red bell pepper and onion and saute over medium heat for about 5 minutes or until the onion is tender and translucent. Then add in the minced garlic and cook for one minute.
- Add in the cooked, shredded chicken, tomatoes, black beans, corn, cream of chicken soup, rice, cumin, chili powder, paprika, salt, and pepper to the pot and stir to combine well.
- Pour the mixture to the prepared baking dish and top with the shredded cheese.
- Bake uncovered for 30 minutes or until the casserole is bubbling and the cheese has melted.
Notes
- Substitute the spices for a tablespoon of this homemade taco seasoning.
- Use canola, vegetable or avocado oil to saute vegetables if you prefer.
- Use any bell pepper you'd like. Green, orange or yellow bell pepper are wonderful too.
- I used leftover rotisserie chicken for quick prep. You can boil or bake chicken breasts or chicken thighs at 350° F for 30 minutes or until no longer pink. Then shred. I love using a food processor to shred my chicken so quick!
- Swap the tomatoes for Rotel canned tomatoes
- Swap the black beans for pinto beans or white beans
- Use frozen corn or fresh corn if you'd like.
- Use a bag of frozen or microwave rice for quick prep
- Use any favorite cheese like cheddar, Colby jack or pepper jack if you want a little extra kick. You can also use a mixture of cheeses.
- Tips
- Shred your own cheese off a block for the best creamy melting cheese.
- Make this a one-dish meal by using an oven safe dutch oven or pot instead of transferring to a baking dish.
- Nutritional information does not include any additional toppings.
Nutrition Information
Show Details
Serving
1serving
Calories
517kcal
(26%)
Carbohydrates
51g
(17%)
Protein
32g
(64%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
69mg
(23%)
Sodium
1133mg
(47%)
Potassium
753mg
(22%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
1584IU
(32%)
Vitamin C
33mg
(37%)
Calcium
348mg
(35%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 517kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 69mg | 23% |
| Sodium | 1133mg | 47% |
| Potassium | 753mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 1584IU | 32% |
| Vitamin C | 33mg | 37% |
| Calcium | 348mg | 35% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
